· enhancing taste · acts as an antimicrobial or microbiological control agent · contributes to certain chemical reactions that create a wide variety of food characteristics · acts as a functional additive · strengthens the wheat gluten in dough, providing uniform grain and texture · increases water-binding by protein, raising yield and firming the texture
2. What are the effects on the flavor of products after adding of salt?
· Mouthfeel. Salted products were perceived as thicker or less watery. · Sweetness. Adding salt enhanced the sweetness, in some cases to a higher degree than the increase in saltiness. · Metallic or chemical off-notes. Salt often decreased or masked these flavors. · Flavor balance. Salt rounded out the balance, blended flavors together and increased the perception of flavor intensity. · Saltiness. The increase in the perception of saltiness depended on the level used and the product.
LML Salt:
1. What are the benefits of salt?
· enhancing taste
· acts as an antimicrobial or microbiological control agent
· contributes to certain chemical reactions that create a wide variety of food characteristics
· acts as a functional additive
· strengthens the wheat gluten in dough, providing uniform grain and texture
· increases water-binding by protein, raising yield and firming the texture
2. What are the effects on the flavor of products after adding of salt?
· Mouthfeel. Salted products were perceived as thicker or less watery.
· Sweetness. Adding salt enhanced the sweetness, in some cases to a higher degree than the increase in saltiness.
· Metallic or chemical off-notes. Salt often decreased or masked these flavors.
· Flavor balance. Salt rounded out the balance, blended flavors together and increased the perception of flavor intensity.
· Saltiness. The increase in the perception of saltiness depended on the level used and the product.